Vegan Garden Vegetable Soup Recipe

About this recipe

A hearty and comforting vegan soup made with fresh vegetables and aromatic basil, perfect for a satisfying dinner. This plant-based dish is both nutritious and flavorful, ideal for solution seekers looking for a wholesome meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• - Schwartz Oregano
• 1 stick Organic Celery Stick
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 400G Italianavera Chopped Tomatoes, 400G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Heat a medium saucepan over medium heat and add 1/2 cup diced carrots, 1 cup chopped celery, 3/4 cup diced onion, and 1/2 teaspoon dried basil.
2. 2. Cook the vegetables for about 5 minutes, stirring occasionally, until they begin to soften.
3. 3. Add 1 can (400 g) of diced tomatoes and 3 cups of vegetable broth to the saucepan. Stir well to combine.
4. 4. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the vegetables are tender.
5. 5. Season the soup with salt to taste, stir, and let it simmer for an additional 2 minutes.
6. 6. Serve the soup hot, garnished with fresh basil if desired. Enjoy your vegan dinner!